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Due to some technical issues I had to replace the flag counter on my blog. When I replaced it, this was the information it contained.
Until next time,
Bon Appetit Y'all
Leslie Bartosh
Canadian Bacon. Yes! You Can Make It!
Ahh. Canadian Bacon! When it comes to eating high off the hog, this is one of my favorites! What is not to like? Lean pork loin cured and smoked. Think about very lean, smoked ham! This is a longish post. But there is a lot of good information in it. I urge you to take the time to read it through. If you are only used to seeing Canadian Bacon in the meat section of your grocery store this is probably what you have seen. This type of Canadian bacon is widely used in restaurants and hotels as a part of the classic dish Eggs Benedict. It is made from chunks of pork loin that are packed into a synthetic casing (think red plastic), the cure is injected, and it is cooked. It is typically perfectly round. It may or may not be smoked. I like the smokiness, so I smoke mine. But “real” Canadian Bacon can be made from whole pork loin muscle that has been trimmed of all fat. It is not perfectly round.
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